Fettuccine With Creamy Mushroom and Green Peppercorn Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In 'Pasta for all Seasons' by Robin Robertson. Bottled green peppercorns have a piquant bite, so adjust amount to taste. Mild white mushrooms are preferred b/c the more assertive flavor of wild mushrooms would compete with the flavor of the peppercorns. Ingredients:
2 tablespoons olive oil |
3 shallots, chopped |
8 ounces white mushrooms, sliced (2 1/2 c.) |
2 tablespoons all-purpose flour |
2 cups milk or 2 cups soymilk |
1 -2 teaspoon green peppercorn, drained |
salt |
1 lb fettuccine |
Directions:
1. Heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened.
2. Add in the mushrooms; cook 2 minutes to soften.
3. Sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour.
4. Decrease heat to low; slowly add the milk, stirring constantly to thicken.
5. Add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend.
6. Keep warm over very low heat.
7. Cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente.
8. When the pasta is cooked, drain and place in a shallow serving bowl.
9. Add the sauce; toss lightly to combine, and serve immediately.
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